Arabesque

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In the 1960s Claudia Roden introduced Americans to a new world of tastes in her classic A Book of Middle Eastern Food. Now, in her enchanting new book, Arabesque, she revisits the three countries with the most exciting cuisines today Morocco, Turkey, and Lebanon Interweaving history, stories, and her own observations, she gives us 150 of the most delectable recipes some of them new discoveries, some reworkings of classic dishes all of them made even accessible and delicious for today s home cook.From Morocco, the most exquisite and refined cuisine of North Africa couscous dishes multilayered pies delicately flavored tagines ways of marrying meat, poultry, or fish with fruit to create extraordinary combinations of spicy, savory, and sweet.From Turkey, a highly sophisticated cuisine that dates back to the Ottoman Empire yet reflects many new influences today a delicious array of kebabs, fillo pies, eggplant dishes in many guises, bulgur and chickpea salads, stuffed grape leaves and peppers, and sweet puddings.From Lebanon, a cuisine of great diversity a wide variety of mezze those tempting appetizers that can make a meal all on their own dishes featuring sun drenched Middle Eastern vegetables and dried legumes and national specialties such as kibbeh, meatballs with pine nuts, and lamb shanks with yogurt.Claudia Roden knows this part of the world so intimately that we delight in being in such good hands as she translates the subtle play of flavors and simple cooking techniques to our own home kitchens. Free Read Arabesque [ author ] Claudia Roden [ Kindle ePUB or eBook ] – kino-fada.fr Claudia Roden has been my mentor for 40 years Her Book of Middle Eastern Foodhas been my primary culinary resource and I have dissicated through over use a copy of the book for each of those decades Her other books are OK but always useful esp her culinary tour of Italy This one however, fills a niche Roden is primarily a cultural anthropologist who deploys recip...I have very mixed feelings about this book On one hand it is quite pretty, modern looking, a simple introduction to these 3 cuisines and there quite a few recipes in here I mean to try On the other hand, it is so much weaker than her The New Book of Middle Eastern Food Its like a summary of The New Book of Middle Eastern Food for Dummies but with prettier styling and great photos And not only that, but Ms Rodens conversational style here can get a bit a...Quite a nice collection of recipes from Turkish, Moroccan and Middle Eastern cuisines Our favorites are in the dessert section The pistachio cake was worth the price of the book.I ve only checked it out from the library and didn t get to cook much from it, but the Chicken with Caramelized Baby Onions and Pears is delicious The country introductions seemed pretty thorough and interesting as well.Such a beautiful book I ve made a few recipes from this, and mostly they ve turned out well Her method for making couscous results in the fluffiest, tastiest couscous ever.This is a solid introduction to these cuisines, but I overall found this cookbook a little basic, meat reliant, and wordy.This book provides an excellent introduction to the world of Mediterranean ME cuisine Roden is extremely precise in the language she has chosen to explain each recipe, yet the details are never so pedantic that they take away from the taste and texture of each ingredient She also includes bits and pieces of information about culinary history, traditions and practices in each area The book contains several beautiful photographs of different dishes my mouth wateredthan once while trying This book provides an excellent introduction to the world of Mediterranean ME cuisine Roden is extremely precise in the language she has chosen to explain each recipe, yet the details are never so pedantic that they take away from the taste and texture of each ingredient She also includes bits and pieces of information about culinary history, traditions and practices in each area The book contains several beautiful photographs of different dishes my mouth wateredthan once while trying to decide which recipe to attempt The book is divided into three parts each dedicated to one of the title countries, and further divided into starter appetizer, main course and dessert sections Roden gives the traditional recipe, as well as useful information on regional varieties thus the Lebanese knafe is equated with the Greek kataifi , etc Another bonus in the book she readily suggests substitutions for particul...I picked up this book at the library for the Lebanese recipes, but I had to renew it in order to try some of the Moroccan and Turkish dishes, too Many of these recipes are simple and quickly made and there are lots of great salads and vegetable dishes There are some hard to find specialty ingredients such as sumac or preserved lemon Substitutions are suggested but I think it is worth locating the recommended ingredients I ve started using pomegranate molasses in so many non Lebanese dishes I picked up this book at the library for the Lebanese recipes, but I had to renew it in order to try some of the Moroccan and Turkish dishes, too Many of these recipes are simple and quickly made and there are l...The food issue of the New Yorker had a profile of Claudia Roden, which led me to head to go out and get a library card I was happy to discover that Arabesque wasn t checked out So far, I ve tried two thingsa tomato spread from the Morocco section and baba ganoush, which I think was in the Lebanese section Both turned out well I will say that I have never seen a cookbook with so many recipes that use eggplants I just wish I d read this earlier in the summer when there were tons of them at The food issue of the New Yorker had a profile of Claudia Roden, which led me to head to go out and get a library card I was happy to discover that Arabesque wasn t checked out So far, I ve tried two thingsa tomato spread from the Morocco section and baba ganoush, which I thin...I wish this hadpictures that would communicate how awesome these dishes are I was blessed to know what each recipe looks like Overall, it s a REALLY good cookbook with authentic recipes I know that it is probably directed to westerns and not middle easterns, but there is no real difference betwee...

Arabesque
  • English
  • 15 June 2018
  • Hardcover
  • 352 pages
  • 030726498X
  • Claudia Roden
  • Arabesque